This is a familiar salad to many but perhaps there are some new cooks out there who haven't made this. The ingredients can vary according to your taste and what vegetables you have on hand but this version is pretty classic. The nice thing about it is that you can make it the night before plus it is an attractive addition to your meal.
cut up 1/2 lb. bacon and fry until crisp. Drain and set aside on paper towel.
Hard boil 4-5 eggs
Find your prettiest wide glass bowl.
Some have made this in a 9x13 inch pan so that the dressing is better distributed
among the servings. I like the way you can see the layers in a bowl.
Layer the following ingredients in your bowl:
iceberg lettuce torn into bite sized pieces- you can also add romaine and/or spinach
finely sliced red cabbage
chopped red or yellow pepper
chopped green onions
2 hard boiled eggs finely cut up or sliced
The egg slices can be placed upright around the inside edge of the bowl for a pretty look.
thawed petite peas
Repeat layers if using a bowl.
1-1 1/2 cups mayoniase
1/4 cup Ranch dressing
You can use a tsp. or so of dip/salad dressing seasoning instead
1 rounded tsp. sugar
1 Tbsp. vinegar
1/2 cup sour cream if desired.
Spread dressing evenly over salad, making sure it touches the edge of the bowl all around.
It should cover the salad completely. (If needed, add a bit more mayonnaise.)
Top the salad with:
1 cup grated cheese - cheddar or swiss
your choice of garnish.
Cover salad with plastic wrap and refrigerate several hours or overnight.